Simple Cupcake Recipes For Beginners

Cupcakes are usually one of the first recipes that novice bakers learn to make, whether that is as a child, or as an adult. Cupcakes are really easy to make from scratch, they require very few ingredients and are super simple to make.

If you follow this method for making basic cupcakes you’ll have great results. This is the recipe that I have always used, and it’s the one that my kids use when they have that urge to get baking.

And that’s it! How easy is that?! I quite often double up the recipe so that we make twice as many cakes. I figure if I’m making them anyway I may as well make 24 instead of 12. It’s not like they take long to get eaten!

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There are times when I literally throw everything in a mixing bowl, combining the ingredients with an electric mixer before transferring to the cupcake cases. This is totally ok to do, and the results will be just fine – but not as good as they could be.

Use a tablespoon to half fill each case with the cupcake mixture. You may need to use a teaspoon or knife to help scrape all the mixture off.

The cupcakes should only take 20 minutes to cook – resist the urge to open the oven door and check on them until the time is up, just peek through the oven door if you have a glass one!

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Take the cakes out of the oven – you will know that they are ready if they have risen up and spring back into shape when you press gently down on them. They will also be a golden shade.

If you are unsure, grab a cocktail stick or kebab stick, and poke it through the middle of one, if it comes out dry, the cakes are done. If the cocktail stick is wet, put the cupcakes back in the oven for a little while longer.

Cupcakes are a versatile recipe, you can add in other ingredients and completely change the flavour. There are many options, lemon, chocolate or carrot are popular cupcake choices!

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This is where you can get really creative! You can create different cupcake toppings depending on the occasion, or according to how you’re feeling. Decorating cupcakes is a great way to get the kids involved, or you could unleash some of your own artistic skills with some unique designs!

A basic cupcake, without any icing, can be stored in an airtight container and will last for 2 to 3 days. Don’t put them in the fridge, this will make them dry out.

Hi - the oven temperature is 180C/160C Fan/Gas Mark 4 (see step 1 in the instructions in the recipe card) - hope that helps :)This lazy girl’s easy vanilla cupcake recipe is one you need to have in your recipe box. It’s the best basic cupcake recipe to build on, making it perfect for birthday parties, movie nights, or just a fun recipe for kids to make on their own.

Easy Vanilla Cupcake Recipe (no Mixer Needed!)

Here at Ruffles and Rain Boots, I like easy. A vanilla cupcake recipe should be in everyone’s kitchen but it’s not going to get made if it’s not easy. Because I think the cupcake is the world’s most versatile dessert, I went into the kitchen and came up with just the thing.

This cupcake recipe uses basic supplies – no weird or expensive ingredients like truffle oil or even dried vanilla beans – and this vanilla cupcake recipe is made without using any oil. This is a simple, easy vanilla cupcake recipe for kids – seriously, my 9 year old daughter can make this on her own!

You don’t need a lot of supplies, ingredients, or culinary experience for a basic vanilla cupcake recipe. There is no oil in this cupcake recipe because you do not need it; do not substitute anything for it.

Vanilla Cupcake Recipe

Cake Flour – If you want a high-rise cupcake, use cake flour. If you don’t have any on hand, however, you can make your own cake flour with a little cornstarch. Or…

All-Purpose Flour – If you’re too lazy (like me) to actually go and get cake flour, use all-purpose flour. To get the high-rise look, fill each cupcake liner with 1/4 cup of batter.

Butter – The best butter for cupcakes is unsalted butter. The basic vanilla cupcake recipe allows us to determine our desired amount of salt.

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Eggs – Large eggs are often found in supermarkets, so that is what is recommended. If you’re using extra large eggs, you will need to measure 6.5 tablespoons of egg mixture (large are about 55-57 grams and extra large are between 62 and 65 grams).

Ugly Cupcakes – You can fix any cupcake’s unbalanced top or sunken centers with buttercream. Buttercream is your best friend, so be sure to use a tried-and-true recipe.

Browned Edges or Tops – See remedy above (buttercream) unless you’ve burned them. Toss cupcakes if they are burned, dry, or hard. Oven temperatures vary, so turn yours down or buyan oven thermometer.

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Frosting – Get yourself a great buttercream recipe (it needs to be stiff) and learn how to frost in your favorite style. Not all buttercream frostings are created equally and the one above is nearly perfect.

Have you ever been to a party and the cupcakes looked like they slid off the front seat while in transit even though they didn’t? Soft buttercream isn’t the best for cupcakes because the top needs to hold its shape. I promise it will still taste amazing!

For a wow-worthy effect, start watching this cupcake decorating video at 4:30 – it shows you how to pipe really impressive swirls. If you have a lot of cupcakes to make, need to pack them up in boxes, or want to extend your buttercream the farthest it can go, watch this basic cupcake frosting techniques video.

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Hi there, I’m Sarah. I’m a crafty gal and always have at least 14 projects going at once. I am a crafter, designer, and pattern maker and share my creations here and over at the Ruffles and Rain Boots® shop.

Here at Ruffles and Rain Boots®, you’ll find gnomes to make, crafts, gifts, cupcakes, Cricut projects, and so much more. I love sharing video tutorials over on YouTube and chatting with the community in the Facebook Group.

How To Make Basic Cupcakes: 10 Steps (with Pictures)